Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike praising its exquisite cuisine.
Worldwide Recognition
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "demonstrates its profound food heritage and lively food ecosystem," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has always characterized its heart: an immense love for food.
"'The day's menu, how will it be cooked' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children do not want to master the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to explore these stories and experience the city to savour the gastronomic treasures of Lucknow.
